Best 3 Flourless Peanut Butter Thumbprints Recipes
**Flourless Peanut Butter Thumbprints: A Delightful Treat for Peanut Butter Lovers**
Indulge in the delectable taste of flourless peanut butter thumbprints, a classic peanut butter cookie elevated with a unique twist. These bite-sized treats are crafted with a combination of creamy peanut butter, sugar, butter, and eggs, resulting in a rich and nutty flavor. The absence of flour in this recipe creates a soft and chewy texture that melts in your mouth, making them a perfect choice for those who prefer a gluten-free dessert. These thumbprint cookies are further enhanced with a sweet and tangy raspberry jam filling, creating a delightful balance of flavors. Whether you're a peanut butter enthusiast or simply seeking a unique and flavorful cookie recipe, these flourless peanut butter thumbprints are sure to satisfy your sweet cravings. Embark on a culinary journey with us as we guide you through the step-by-step process of creating these delectable treats in our comprehensive recipe section below.
PEANUT BUTTER THUMBPRINTS
Steps:
- HEAT oven to 375 degrees F.
- COMBINE brown sugar, peanut butter, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in egg just until blended.
- COMBINE flour, baking soda and salt in medium bowl. Beat into peanut butter mixture at low speed just until blended.
- SHAPE dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
- BAKE 6 minutes. Immediately press centers of cookies with back of measuring teaspoon. Bake 3 minutes longer or until cookies are set and just beginning to brown. Cool 2 minutes on baking sheet.
- SPOON preserves into center of each cookie. Place on cooling rack to cool completely.
FLOURLESS PEANUT BUTTER COOKIES
Claire Robinson's cookies only use a few ingredients but the last one, sea salt, is key as it gives them their addictive salty finish. Since the cookies are flourless, they're very tender, so let them cool awhile on the pan before moving them.
Provided by Claire Robinson
Categories dessert
Time 20m
Yield 18 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
Nutrition Facts : Calories 137 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 12 milligrams, Sodium 164 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams
FLOURLESS PEANUT BUTTER COOKIES
Heavy, yummy, and very peanut-buttery. You'll need lots of milk to eat these!!
Provided by Stephanie T.
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.
Nutrition Facts : Calories 393.8 calories, Carbohydrate 41.8 g, Cholesterol 31 mg, Fat 22.5 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 4.8 g, Sodium 209 mg, Sugar 37.3 g
Tips:
- Use creamy peanut butter for a smooth and creamy filling.
- Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Use a small cookie scoop to ensure that all of the cookies are the same size and shape.
- Press the thumbprint into the center of each cookie firmly to create a deep well for the filling.
- Bake the cookies until the edges are just beginning to brown, about 10-12 minutes.
- Let the cookies cool completely before filling them with the peanut butter mixture.
- For a richer flavor, use dark chocolate chips in the filling.
- If you don't have a cookie scoop, you can use a teaspoon to drop the dough onto the baking sheet.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These flourless peanut butter thumbprints are a delicious and easy-to-make treat that is perfect for any occasion. They are gluten-free and can be made with a variety of different nut butters, making them a great option for people with food allergies. The cookies are also a good source of protein and fiber, making them a healthy snack or dessert option.
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